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[Boiled pork and what Chinese herbal medicine stew works well]_ production method _ practice Daquan

[Boiled pork and what Chinese herbal medicine stew works well]_ production method _ practice Daquan

A pig is a wild animal, also known as a badger, a pig’s nose, with a nose similar to a domestic pig, with black and white patterns on it, short limbs, and a stout physique, usually weighing about 15 kilograms.

The neck is short and the front legs are longer than the hind legs.

It has a very sensitive smell and is a omnivorous animal.

Now the prospect of artificial farming is very good, and people are starting to put tadpole pork on the table.

So which Chinese herbal medicine is the best for stewed pork?

The benefits of zongzi meat are: 1. it has the functions of clearing heat and detoxifying, reducing swelling and pain, and intestines; 2. it can cure burns, scabies, hemorrhoids, and dry stool;, Its effect in nourishing and strengthening the body, strengthening the spleen and appetizing; 5, kidney essence deficiency, Yang Jiang nocturnal emission, women’s infertility and other complications of patients with nutritional nutrition alternative food.

Nutmeg is a dried seed of the nutmeg family of nutmeg. Nutmeg is also known as fleshy fruit, jade fruit, gazelle, cardamom, head meat. The function of nutmeg is to warm the astringent bowel, refreshing the air, and the effect of nutmeg.It is used to treat deficiency diarrhea, cold diarrhea, abdominal distension, vomiting, and vomiting. The use of nutmeg is contraindicated by intestine with fiery fever and heatstroke heat, violent injection of intestinal wind, stomach fire, toothache and damp heat accumulation.Sheng, lagging from the beginning, should not take nutmeg.

Don’t make copper.

The functions and effects of nutmeg contain a variety of volatile oils. The main component of the oil is hexene and also contains fatty oils. There is a large amount of myristic acid in the oil.

Nutmeg contains a small amount of volatile oil, which can promote the secretion of gastric juice and secretion and peristalsis, while it has appetizing and appetite promoting effects, soothing and analgesic effect; but a large amount of ingestion has inhibitory effects and has a significant anesthetic effect;Calcium carbonate has inhibitory effects on bacteria and molds.

Myristic ether has hallucinogenic and anti-inflammatory effects on normal people; myristic ether and myristic ether can enhance the effect of tryptamine, and both in vitro and in vivo tests have a moderate inhibitory effect on monoamine oxidase.

The consumption of nutmeg should not be too large. The excess can cause poisoning, dizziness, dilated pupils, and convulsions.

Serving 7,5 grams of nutmeg powder can cause dizziness, even slang, lethargy, and can cause death in large quantities.

Yin deficiency and internal heat, stomach fire is too strong, dry mouth and thirst, dry stool, dry syndrome and diabetic people should not eat.

Pork practice: Ingredients: 200 grams of pork filling, 80 grams of round glutinous rice, 180 grams of flour, 75 grams of water, ingredients: 1 teaspoon of salt, 1/2 teaspoon of sugar, 2 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1/2 teaspoon of MSG, 1/4 teaspoon of pepper, 1 tablespoon of sesame oil, appropriate amount of green onion and ginger, appropriate amount of carrot slices Method 1, soak glutinous rice with water for 4 hours.

2, soaked glutinous rice to control the moisture, put on a wet drawer cloth and steam.

3. Add 1 teaspoon of soy sauce, 1/2 teaspoon of salt, pepper, cooking wine, monosodium glutamate, and onion and ginger to the meat.

4. Add steamed and steamed glutinous rice.

5. Add the remaining 1/2 teaspoon of salt and mix with sesame oil to form a siumai stuffing.

6. Add water to the flour and stir into snowflakes.

7, knead and knead into a ball, cover with a damp cloth for 10 minutes.

8. Press the dough into a dough sheet with a thickness of about 1 millimeter.

9. Put the dumpling mold on the covered dough.

11. Use a rolling pin to roll on the dumpling mold.

12, peel off the excess noodles, ready-made yakiniku.

13. Take a yakiniku in your hand and put in the filling.

14, first pinch the four corners of the yakiniku skin into a fold.

15. Pinch in the middle of each side.

16. Use the tiger’s mouth to tighten the yakiniku skin and reshape it.

17, the steamer is boiled, put carrot slices on the cage drawer, and put the raw greens on the carrot slices.

18, each yakisoba is garnished with a pea bean, cover it with high heat and boil again, turn to medium heat for 5 minutes.